Rappahannock Oyster Bar (Charleston) is nestled in a jaw-dropping 19th-century cigar factory along Charleston’s Cooper River on East Bay Street. At the culinary helm is former Rapp Bar DC chef, Kevin Kelly, who left his post at our 500-square-foot, Michelin-recommended DC outpost to open our biggest restaurant to-date (over 4,000 square feet), with outside dining options and a 40-seat copper bar (one of Charleston’s largest). Though the ambience is spectacular, Chef Kelly’s food is the star attraction. Light, bright, and brazen – you’ll see classics like our lambs ‘n clams, crab cakes, oyster po’ boy, ceviches, and even chef’s take on a Southern classic: shrimp & grits (which we’ll put up against anyone’s). And seafood isn’t all Chef Kelly does well. You’ll also see vegan and pork/beef/chicken options that are sure to please.

We’re also excited to introduce our pantry concept. Situated within the restaurant is a seafood market that showcases all of the seafood we work with, from the local fish and shellfish we source to our very own oysters. You’ll find our sauces and dry-mix blends, plus a rich selection of wines. The idea is to give consumers access to the very ingredients we use every night – basically, our pantry is your pantry. The selection changes daily and will be growing over time.